4 Serves
48 Mins
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt and pepper to create the dry base.
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MexicanVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
116 µg / 400 µgCalcium
296 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
443 mg / 1,250 mgPotassium
132 mg / 4,700 mgSodium
897 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a separate bowl, combine the milk and egg, then stir the wet mixture into the dry ingredients until just combined.
Heat the vegetable oil in a deep-frying pot to 185°C, monitoring the temperature with a deep-frying thermometer.
Carefully drop spoonfuls of the batter into the hot oil using a slotted spoon, frying in small batches until golden brown.
Remove the hush puppies with a slotted spoon and drain them on paper towels before seasoning with additional salt and pepper to taste.
25
g149
g14
g
American
Indian